These summer confit tomatoes are slowly roasted over a low heat with garlic and rosemary.
Confit tomatoes are the perfect way to use up an excess of summer tomatoes. They are a simple, yet delicious way to serve summers bounty.
They will enhance any sandwich, pizza, soup, or pasta dish and make it next level delicious.
- cherry tomatoes
- good olive oil
- rosemary or thyme
This is a simple recipe where you combine the tomatoes, olive oil, sliced garlic, and herbs in a baking dish and roast at a low heat for about 2 hours.
After the tomatoes have collapsed and become soft, they are ready. Just let them cool and serve as you desire.
How to Use Confit Tomatoes
- serve on toast with sea salt and fresh basil
- toss with pasta to make a sauce
- serve with focaccia bread
- crush to make a pizza sauce
- serve on a grain bowl or pasta salad
- use the left over garlic tomato oil in salad dressings or as a cooking oil (because there is no acid added, this oil should be used within a week and kept in the fridge)
- Use small or cherry tomatoes. Large tomatoes won't work as well
- Olive oil is the best oil to use here as it is flavourful and rich. Look for a good quality olive oil
- Use any woody herbs such as thyme, rosemary, or sage
- 5 cups cherry tomatoes
- 1 head garlic, sliced in half
- 1 ½ cups olive oil
- few springs rosemary or thyme
- Preheat the oven to 250°F (120°C).
- Add the tomatoes, oil, rosemary, and garlic to a baking dish.
- Bake for 2-2½ hours, or until the tomatoes are wrinkled and soft.
- Let cool before serving.
These tomatoes will last for about a week in the fridge.